Prep: 15 mins Cook: 20 mins - 25 mins Plus chilling


Makes 24 slices
This rich home-baked treat is a real crowd-pleaser

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal188
  • fat11g
  • saturates7g
  • carbs23g
  • sugars9g
  • fibre0g
  • protein2g
  • salt0.2g
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  • 300g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar, plus 4 tbsp
  • 300g plain flour
  • 140g rice flour


  1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

  2. Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.

  3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

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Comments (67)

luciana's picture

Wonderful recipe. So easy. Would recommend this to anyone.

rachward2012's picture

Was really looking forward to make this recipe however could not find rice flour anywhere is there an alternative ?

laonie's picture

My reply comes far too late for you but if anyone else is wondering, you can readily swap the rice flour for pure cornflour. The result will be almost the same. Rice flour aids in producing a very traditional, short, slightly 'gritty' texture. Cornflour turns out the same shortness but without the grittiness. Some people actually prefer it for that reason.

tracyb1x's picture

Its also called rice powder- i got some in an asian shop

siena242's picture

Worked very well. I added a spot of salt and some vanilla. Almond extract would be good too. I used cornstarch as we had no rice flour - next time I might use 20 or so grams less. All said and done, however, it's a good basic recipe. I press cut the slab into tiny squares while very hot with a dough scraper.

jadaque's picture

I need a bit of help. It said to add in both the flours, how much of it u need? Please help if u know

laonie's picture

To everyone saying this recipe is too flaky, that's how it's supposed to be. If you prefer a firmer textured shortbread, just use less rice flour. I live in Australia and rice flour is available in every supermarket so I've never considered using substitutes, but I was really interested to see how many people used Polenta. I'm going to give that a try! (FYI, ground rice and rice flour are the same thing)

qas5saq's picture

Very good recipe. Perfect results. I used corn flour instead of rice flour, and cut the dough into rounds about 1 cm deep. Will use this as the blueprint going forward.

victoria_sponge's picture

Didn't get on with this one. I bake biscuits a lot, and this is the first recipe that just didn't work as it ought to have done; I kept having to put it back in the oven for further ten-minute stints until it stopped being all gluey in the middle. I agree with Gemma that it tasted like warm dough.

After about an hour's cooking time in total, some of the shortbread tasted nice and crumbly, but I'll go back to my old recipe next time.

cjcarman's picture

worked out perfectly. a huge hit!

rachelell123's picture

this shortbread was rubbish!
it was far to sugary and overall it was just not nice!
i would never use this again and i DONT recommend this to anyone unless you was insant diabeaties!!

ksatflers's picture

Lovely and crumbly. I added the seeds from one vanilla pod to the mix and the shortbread was yummy.

gemmajaffacakes's picture

I did'nt get on very well with this recipe....they just tasted like warm dough... :(

mindymoo62's picture

Baked this today as we all love shortbread. Was not sure how to prepare the tin as there were no instructions?, so I buttered it and dusted with rice flour. Like a few others my mixture was quite dry, so I tipped it onto the work top and quickly needed it all together. Then I squashed it into the tin. Put it into the fridge for about 4 hours and baked as instructed. Had to bake for approx 10 mins more but it was fab!! Fiance loved it. Delicious.......will make again.

jailhouseuk's picture

i haven't tryed it, but i'm going to make at the weekend, i have just started cooking, as i lost my job at christmas, and money is very lower, and this is great way to save money.

lawnor's picture

Very nice, but a bit too rich and creamy. Perhaps it needed longer in the oven, or perhaps it was by design? This was my first attempt at shortbread. Good recipe but I'll try a different one next time for comparrison.

gervais's picture

Tried this one last time and it worked beautifully. it is crucial to put the dough in the fridge. I wouldn't however bother to make it again as it is no better than the other shortbread recipe which takes half the time to make.

dermbut's picture

Excellent recipe. The nicest I've tried for shortbread.
Although like many other people I found it needed to be in the oven for nearer 40 minutes.

tinysparkles's picture

I used polenta instead of rice flour and the shortbread came out delicious!!! Followed recipe exactly and had no problems except mine needed about 45mins in total, the centre was still quite soft after 25mins.


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